One-Pan Pizza Ravioli
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 25 g | Pepperoni | |
| 125 g | Fresh mozzarella | |
| 250 g | Ravioli | |
| 2 cloves | Garlic | |
| 10 g | Basil | |
| 2 tsp | Olive oil | |
| 2 tbsp | Tomato paste | |
| 400 g | Chopped tomatoes | |
| 250 ml | Vegetable stock |
- Heat the oil in a wide, deep frying pan or shallow casserole dish (that has a lid) over low-medium heat. Add sliced pepperoni and fry briefly until starting to crisp; remove to a plate using a slotted spoon.
- Add the garlic to the pan and cook, stirring, for 1-2min, until fragrant. Add the tomato purée, tinned tomatoes and stock (use the stock to rinse extra juice from the inside of the tin) and some seasoning. Increase heat to medium-high, bring to the boil and bubble gently for 10-12min, until slightly reduced.
- Stir the torn basil into the sauce, then add the ravioli, separating them as you do. Using a wooden spoon, push the pasta down into the liquid to mostly submerge. Cover with the lid and cook gently for 5min, or until the pasta is just tender.
- Stir, scatter over the pepperoni and mozzarella, re-cover and cook for 2min. Grind over some black pepper and scatter over more basil leaves just before serving.
Fat:
34g
Saturates:
15.5g
Sugars:
9g
Protein:
32.7g
Carbs:
37.5g
Fiber:
1.7g
48.8%
Calories
37.9%
Carbs
38.5%
Protein
85%
Fat
6.8%
Fiber